Analysis of Differences in Chemical Constituents of Rougui Rock Tea with Different Roasting Degrees by Ultra-high Performance Liquid Chromatography-Quadrupole Orbitrap Mass Spectrometry [PDF]
Shipin Kexue, 2023 In order to investigate the influence of different roasting degrees on the quality and chemical composition of Rougui rock tea (Camellia sinensis (L.) O. Kuntze cv.
ZHONG Qiusheng, PENG Jiakun, DAI Weidong, LIN Zhi, LÜ Haipeng, CHEN Quanbin, LI Xinlei, CHEN Changsong
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Journal of Environmental and Public Health, Volume 2022, Issue 1, 2022., 2022 The spread and urbanization of modern culture have led to a crisis in the development and inheritance of traditional culture, coupled with the limitations of traditional drama itself, and local opera has gradually disappeared from the daily life of the local people.
Na Zhang, Fu-Sheng Tsai
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Nutrient Resorption and Stoichiometric Characteristics of Wuyi Rock Tea Cultivars [PDF]
, 2023 Nutrient resorption is an important strategy for plants to retain critical nutrients from senesced leaves and plays important roles in nutrient cycling and ecosystem productivity. As a main economic crop and soil and water conservation species, Wuyi Rock
Hui, Dafeng +4 more
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Study on the Glycosidically Bound Volatiles and Aroma Constituents in the Processing of Wuyi Rougui [PDF]
Chaye kexue‘Rougui’, the main cultivar of Wuyi rock tea, is characterized by a rich floral and pungent cinnamon aroma. To elucidate the contribution of key aroma constituents and glycosidically bound volatiles (GBVs) to Wuyi Rougui rock tea, this ...
WU Zongjie, OU Xiaoxi, LIN Hongzheng, YU Xinru, CHEN Shouyue, WU Qingyang, LI Xinlei, SUN Yun
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Effects of tea garden soil on aroma components and related gene expression in tea leaves [PDF]
, 2020 In order to explore the effect of soil on the synthesis of aroma components in tea leaves, tea seedlings replanted in tea rhizosphere soil of different ages were used as research materials. Tea seedlings were replanted in soils aged 0, 4, 9, and 30 years,
Chen, Xiaoting +6 more
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Characteristic amino acids in tea leaves as quality indicator for the evaluation of Wuyi Rock Tea in different culturing regions [PDF]
, 2018 Free amino acid compositions in Wuyi Rock Tea leaves from Yu (authentic rock region), Guiyan (semi-authentic rock region) and Qishan (ordinary region) tea plantations were analyzed.
Chen, Jiebo +8 more
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Inhibitory activity of tea compositions and their constituent ingredients on SARS‐COV‐2 replication in vitro [PDF]
, 2022 Aim. In vitro analysis of the inhibitory activity of aqueous extracts of ready‐made tea compositions and their constituent ingredients on SARSCOV‐ 2 replication.Material and Methods.
M. G. Magomedov +6 more
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Current Research in Food Science, 2023 Roasting plays important roles in shaping the volatile profile of oolong tea. In this study, the sensory attributes and volatile compositions of 153 roasted or unroasted oolong tea samples, belonging to four typical types, namely, High Mountain oolong ...
Daoliang Wang +8 more
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Dynamic Changes of Aroma Compounds and Their Precursors during the Roasting Process of Qidan Wuyi Rock Tea [PDF]
Shipin KexueThis study investigated the dynamic changes of volatile flavor compounds, fatty acids, amino acids, and small-molecule sugars in charcoal-roasted Qidan Wuyi rock tea during the roasting process using electronic nose (E-nose) and comprehensive two ...
DUAN Yue, LIU Ziwei, SONG Huanlu, YU Mingguang, XU Yongquan
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Chemical composition and anti-cholesterol activity of tea (Camellia sinensis) flowers from albino cultivars [PDF]
, 2023 Albino tea cultivars are mutant tea plants with altered metabolisms. Current studies focus on the leaves while little is known about the flowers. To evaluate tea flowers from different albino cultivars, the chemical composition and anti-cholesterol ...
Jun-Feng Yin +3 more
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